When it comes to pasta, few dishes evoke as much warmth and comfort as a plate of freshly made tortellini. These delicate, cheese-filled rings have been a staple of Italian cuisine for centuries, and their versatility knows no bounds. Whether you’re looking to impress your dinner guests or satisfy your own cravings, we’ve got you covered with these 18 delicious homemade tortellini recipes for every occasion.
From classic combinations like cheesy spinach and ricotta to more adventurous pairings like lobster and crab, there’s a tortellini recipe out there that’s sure to please even the pickiest of eaters. And the best part? With our easy-to-follow instructions and variety of fillings and sauces, you can customize your own creations to suit any taste or dietary need.
In this article, we’ll explore the art of making homemade tortellini from scratch, with a focus on creative fillings and mouthwatering sauce options. Whether you’re a seasoned pasta pro or just starting out, these recipes are sure to inspire and delight.
Cheesy Spinach and Ricotta Tortellini
Elevate your pasta game with this rich and satisfying recipe featuring tender tortellini filled with a velvety spinach and ricotta mixture, then smothered in a creamy three-cheese sauce. Perfect for a cozy dinner or special occasion.
Ingredients:
– 12 oz cheese-filled tortellini
– 1 package frozen chopped spinach, thawed and drained
– 8 oz ricotta cheese
– 2 cups grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook tortellini according to package instructions; set aside.
3. In a medium bowl, combine spinach, ricotta cheese, salt, and pepper; mix well.
4. In a large skillet, melt 2 tbsp of butter over medium heat. Add the spinach mixture and cook until heated through, about 2 minutes.
5. Stir in cheddar and Parmesan cheese until melted and smooth. Gradually add heavy cream, whisking until combined.
6. Add cooked tortellini to the cheese sauce; toss until well coated.
7. Serve hot, garnished with chopped parsley if desired.
Cook Time: 20-25 minutes
Homemade Three-Cheese Tortellini with Sage Butter
Transform your pasta game with this rich and satisfying homemade tortellini recipe, elevated by a flavorful sage butter sauce. Perfect for a cozy dinner or special occasion.
Ingredients:
– 2 cups all-purpose flour
– 2 eggs
– 1/4 teaspoon salt
– 3 tablespoons olive oil
– Filling ingredients:
+ 1 cup ricotta cheese
+ 1/2 cup grated Parmesan cheese
+ 1/4 cup chopped fresh parsley
+ Salt and pepper to taste
– Sage butter sauce ingredients:
+ 4 tablespoons unsalted butter, softened
+ 2 tablespoons chopped fresh sage leaves
+ Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the pasta dough by combining flour, eggs, and salt in a bowl. Knead for 5 minutes.
3. Roll out the dough to about 1/16 inch thickness.
4. Cut into squares and place a spoonful of cheese filling in center. Fold and press edges together to seal.
5. Cook tortellini in boiling water for 2-3 minutes, then drain.
6. In a pan, melt butter over medium heat. Add sage leaves and cook until crispy.
7. Combine cooked tortellini with sage butter sauce and serve.
Cooking Time: 20-25 minutes
Chicken and Mushroom Stuffed Tortellini
This recipe combines the flavors of sautéed chicken, mushrooms, and cream cheese with the convenience of store-bought tortellini. The result is a rich and satisfying dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 package of cheese-filled tortellini
– 1 lb boneless, skinless chicken breast, cooked and diced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup cream cheese, softened
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook tortellini according to package instructions.
3. In a skillet, sauté mushrooms, garlic, and chicken until the mixture is tender.
4. Stir in cream cheese, thyme, salt, and pepper until well combined.
5. Stuff each cooked tortellini with the chicken-mushroom mixture.
6. Place stuffed tortellini on a baking sheet lined with parchment paper.
7. Sprinkle Parmesan cheese and parsley over the top.
8. Bake for 15-20 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Pumpkin and Amaretti Tortellini in Brown Butter Sauce
This autumnal take on traditional tortellini combines the warmth of pumpkin with the crunch of amaretti cookies, all wrapped up in a rich brown butter sauce. A perfect dish for the fall season.
Ingredients:
– 1 package cheese-filled tortellini
– 1/2 cup roasted pumpkin puree
– 1/4 cup crushed amaretti cookies
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or sage leaves for garnish
Instructions:
1. Cook tortellini according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, 1 minute.
3. Add roasted pumpkin puree and crushed amaretti cookies to the skillet. Stir to combine and cook for 2-3 minutes or until mixture is lightly caramelized.
4. Add cooked tortellini to the skillet and toss to coat with brown butter sauce.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or sage leaves, if desired.
Cooking Time: 15-20 minutes
Prosciutto and Parmesan Tortellini in Creamy Alfredo
Elevate your pasta game with this rich and indulgent recipe, featuring tender tortellini wrapped around a savory filling of prosciutto and Parmesan cheese.
Ingredients:
– 12 oz (340g) cheese-filled tortellini
– 6 slices of prosciutto, thinly sliced
– 1 cup (250ml) heavy cream
– 2 tbsp (30ml) unsalted butter
– 1/4 cup (60g) grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add prosciutto and cook until crispy, about 3-4 minutes. Remove from heat.
3. In a separate saucepan, combine heavy cream and Parmesan cheese. Whisk over low heat until smooth and creamy, adding reserved pasta water as needed to achieve desired consistency.
4. Combine cooked tortellini with the prosciutto mixture and creamy Alfredo sauce. Toss until well coated.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Roasted Garlic and Goat Cheese Tortellini
Roasted Garlic and Goat Cheese Tortellini Recipe
Elevate your pasta game with this creamy and aromatic dish, featuring roasted garlic and goat cheese-filled tortellini.
Ingredients:
– 1 lb (450g) all-purpose flour
– 2 large eggs
– 1/4 teaspoon salt
– 1 cup (250ml) whole milk
– 1/2 cup (120g) goat cheese, crumbled
– 3 cloves of garlic, roasted and mashed
– Fresh parsley, chopped (optional)
– Olive oil for cooking
Instructions:
1. In a large mixing bowl, combine flour, eggs, and salt. Gradually add whole milk until a dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into 4 equal pieces. Roll out each piece into a thin sheet (about 1/16 inch thick).
4. Cut out circles of pasta using a cookie cutter or the rim of a glass.
5. Place a spoonful of crumbled goat cheese in the center of each circle. Top with mashed roasted garlic.
6. Fold the pasta over the filling to form a triangle, pressing edges together to seal.
7. Cook tortellini in boiling salted water for 3-4 minutes, or until they float to the surface.
8. Serve with olive oil and chopped parsley (if desired).
Cooking Time: 20-25 minutes
Lobster and Crab Stuffed Tortellini with Lemon Butter
Elevate your pasta game with this decadent recipe featuring chunks of succulent lobster and crab, wrapped in tender tortellini and served in a zesty lemon butter sauce.
Ingredients:
– 1 package cheese-filled tortellini
– 1/2 cup lump crab meat
– 1/4 cup cooked lobster meat
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Stir in crab meat, lobster meat, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
4. Stuff each tortellini with the lobster-crab mixture.
5. Serve stuffed tortellini with reserved pasta water and top with additional lemon butter sauce (simply melt remaining butter with more lemon juice).
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Basil Tortellini
This recipe combines the sweetness of sun-dried tomatoes with the brightness of fresh basil to create a unique and delicious tortellini dish. Perfect for a quick weeknight meal or a special occasion, this recipe is sure to please.
Ingredients:
– 1 package of cheese-filled tortellini
– 1 cup of sun-dried tomatoes, chopped
– 1/4 cup of fresh basil leaves, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the chopped sun-dried tomatoes and basil leaves to the skillet. Cook for an additional 2-3 minutes, stirring occasionally.
4. Combine the cooked tortellini with the sun-dried tomato and basil mixture. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Wild Mushroom and Truffle Oil Tortellini
Elevate your pasta game with this decadent recipe featuring earthy wild mushrooms and the richness of truffle oil. This dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 package cheese tortellini
– 2 cups mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons truffle oil
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, sauté the mushrooms in truffle oil over medium heat until tender and fragrant. Add garlic and cook for an additional minute.
3. Add white wine and chicken broth to the skillet, stirring to deglaze. Simmer for 2-3 minutes or until liquid has reduced slightly.
4. Combine cooked tortellini with mushroom mixture. If pasta seems dry, add reserved pasta water.
5. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Butternut Squash and Sage Tortellini
Savor the flavors of fall with this Butternut Squash and Sage Tortellini recipe, featuring a velvety squash filling wrapped in tender pasta.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon dried sage
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 oz fresh tortellini pasta
– 1 cup grated Parmesan cheese
– Fresh parsley leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash: Cut the butternut squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet. Drizzle with olive oil and season with salt, pepper, and sage. Roast for 45-50 minutes or until tender.
3. Make the filling: Scoop the roasted squash flesh into a blender or food processor. Add chopped onion, minced garlic, and a pinch of salt. Blend until smooth.
4. Cook tortellini according to package instructions. Drain and set aside.
5. Assemble the dish: Place cooked tortellini on a plate, spoon the butternut squash filling over the pasta, and top with Parmesan cheese. Garnish with fresh parsley leaves.
Cooking Time: 50 minutes
Caramelized Onion and Gorgonzola Tortellini
Elevate your pasta game with this creamy, savory dish featuring sweet caramelized onions and pungent gorgonzola cheese. This recipe is perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large onion
– 2 tablespoons olive oil
– 8 oz tortellini
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/4 cup crumbled gorgonzola cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook onion in olive oil over medium-low heat for 30-40 minutes or until caramelized.
3. Cook tortellini according to package instructions. Drain and set aside.
4. In a separate saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer.
5. Stir in caramelized onions and crumbled gorgonzola cheese until smooth.
6. Combine cooked tortellini with the onion-gorgonzola mixture. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Spinach and Artichoke Tortellini Bake
Spinach and Artichoke Tortellini Bake: A Creamy, Cheesy Twist on Classic Pasta
Get ready to elevate your pasta game with this rich and satisfying bake featuring spinach and artichoke-filled tortellini.
Ingredients:
– 1 package of cheese-filled tortellini (about 12-16 oz)
– 2 cups frozen chopped spinach, thawed
– 1 can (14.5 oz) artichoke hearts, drained and chopped
– 1 cup grated Parmesan cheese
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook tortellini according to package instructions; drain and set aside.
3. In a large mixing bowl, combine spinach, artichoke hearts, Parmesan cheese, mayonnaise, parsley, salt, and pepper. Mix well.
4. Add the cooked tortellini to the spinach mixture and toss until evenly coated.
5. Transfer the pasta mixture to a 9×13-inch baking dish; drizzle with olive oil.
6. Bake for 25-30 minutes or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Pesto and Pine Nut Tortellini Salad
This refreshing salad combines the creamy richness of pesto with the crunch of toasted pine nuts, all wrapped up in a bed of fresh greens. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 8 oz tortellini (cheese-filled)
– 1/4 cup freshly made pesto
– 1/4 cup toasted pine nuts
– 2 cups mixed greens
– 1/2 cup cherry tomatoes, halved
– 1/4 cup shaved Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Cook tortellini according to package instructions; drain and set aside.
2. In a large bowl, combine mixed greens, cherry tomatoes, and shaved Parmesan cheese.
3. Add cooked tortellini on top of the greens mixture.
4. Drizzle pesto over the tortellini, followed by toasted pine nuts.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes (includes cooking time for tortellini)
Beef and Ricotta Tortellini in Tomato Basil Sauce
This recipe combines the flavors of beef, ricotta cheese, and fresh herbs with the comfort of homemade tortellini. A rich tomato basil sauce brings everything together for a satisfying and flavorful meal.
Ingredients:
– 1 pound ground beef
– 1 cup ricotta cheese
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh basil
– 1 egg
– 1 tablespoon salt
– 1/4 teaspoon black pepper
– 1 package (12 oz) wonton wrappers
– Tomato Basil Sauce (see below)
– Grated Parmesan cheese, for serving
Tomato Basil Sauce:
– 2 tablespoons olive oil
– 2 garlic cloves, minced
– 28-ounce can crushed tomatoes
– 1 cup chopped fresh basil
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine ground beef, ricotta cheese, parsley, basil, egg, salt, and pepper.
3. Lay wonton wrappers on a clean surface. Place a small spoonful of the beef mixture in the center of each wrapper.
4. Fold the dough over the filling to form a triangle or square shape. Press edges together with a fork.
5. Cook tortellini in boiling water for 2-3 minutes, or until they float to the surface.
6. Serve with Tomato Basil Sauce and Parmesan cheese.
Cooking Time: 20-25 minutes
Sweet Potato and Brown Butter Tortellini
Sweet Potato and Brown Butter Tortellini Recipe
This creamy pasta dish combines the natural sweetness of roasted sweet potatoes with the rich flavors of brown butter, all wrapped up in tender tortellini. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 large sweet potato
– 8 oz (225g) fresh tortellini
– 2 tbsp (30ml) unsalted butter
– 2 cloves garlic, minced
– 1/4 cup (60ml) heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Pierce sweet potato with a fork several times and bake for 45-50 minutes, or until soft.
2. Cook tortellini according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
4. Add roasted sweet potato flesh to the skillet, mashing slightly with a fork.
5. Pour in heavy cream and stir until well combined. Season with salt and pepper to taste.
6. Combine cooked tortellini with brown butter mixture, tossing gently to coat.
7. Serve immediately, garnished with fresh parsley or thyme if desired.
Cooking Time: 1 hour
Shrimp and Lemon Zest Tortellini
Elevate your pasta game with this zesty and flavorful recipe, featuring succulent shrimp and a bright citrus note from lemon zest.
Ingredients:
– 12 oz (340g) tortellini
– 1 lb (450g) large shrimp, peeled and deveined
– 2 tbsp (30ml) olive oil
– 1/4 cup (15g) grated lemon zest
– 2 cloves garlic, minced
– 1 tsp (5ml) dried basil
– Salt and pepper, to taste
– 1 cup (250ml) white wine (optional)
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook tortellini according to package instructions.
2. In a separate pan, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Stir in lemon zest, basil, salt, and pepper.
5. If using white wine, add it to the pan and simmer for an additional minute.
6. Combine cooked tortellini and shrimp mixture. Toss to combine.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Vegetable Medley Tortellini in Light Broth
This recipe combines the flavors of a medley of vegetables with tender tortellini, all wrapped up in a light and refreshing broth. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 package cheese-filled tortellini
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and mushrooms)
– 4 cups chicken broth
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish
Instructions:
1. Bring the chicken broth to a simmer in a large pot.
2. Add the mixed vegetables and cook until they are tender, about 5-7 minutes.
3. Cook the tortellini according to package instructions.
4. Drain the tortellini and add them to the pot with the vegetables.
5. Stir in the olive oil and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or basil leaves.
Cooking Time: 15-20 minutes
Chocolate Hazelnut Dessert Tortellini
Experience the perfect blend of textures and flavors with these decadent chocolate hazelnut dessert tortellini. A sweet surprise for any occasion, these bite-sized treats are easy to make and will delight your taste buds.
Ingredients:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 1/2 cup unsalted butter, melted
– 1/4 cup hazelnut spread (such as Nutella)
– 1/4 cup dark chocolate chips (at least 60% cocoa)
– 1 tablespoon granulated sugar
– Pinch of salt
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together melted butter, hazelnut spread, and chocolate chips until smooth.
3. Lay out a wonton wrapper on a flat surface. Place a small spoonful of the chocolate-hazelnut mixture in the center of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
5. Press the edges together to seal the tortellini, making sure they are tight and even.
6. Repeat with remaining wrappers and filling.
7. Bake for 12-15 minutes or until golden brown.
8. Dust with confectioners’ sugar (if desired) before serving.
Cooking Time: 12-15 minutes
Summary
Get ready to impress your friends and family with these 18 mouth-watering homemade tortellini recipes! From classic cheese and spinach to more adventurous options like lobster and crab or sweet potato, there’s something for every occasion. Whether you’re in the mood for a comforting bowl of pasta, a light and refreshing salad, or even a decadent dessert, this collection has got you covered. So go ahead, get creative in the kitchen, and serve up a dish that’s sure to become a new favorite.
